Spicy Indonesian Fried Eggs with Coconut Sauce

Title: Indonesian Fried Eggs in Spicy Coconut Sauce

Ingredients:

• 5 large eggs
• 4 shallots
• 3 cloves garlic
• 2 red chilies
• 2 green chilies
• 3 bird’s eye chilies
• 2 tomatoes
• 3 slices ginger
• 3 slices galangal
• 2 bay leaves
• 1 stalk lemongrass
• 100 ml water
• Salt, to taste
• Peking (seasoning mix), to taste
• Masako (seasoning powder), to taste
• Sweet soy sauce (kecap manis), to taste
• Seasoned salt (ladaku), to taste

Steps:

1. Begin by frying the eggs until they are well-cooked and golden brown. Set them aside on a plate lined with paper towels to absorb excess oil.

2. In a pan, heat a little oil over medium heat. Sauté the shallots and garlic until they become fragrant and slightly golden. Add the red and green chilies, bird’s eye chilies, ginger, galangal, bay leaves, and lemongrass. Continue to sauté until the mixture turns a reddish color and becomes aromatic.

3. Pour in the water and bring to a gentle simmer. Allow the sauce to cook until it slightly thickens and the flavors meld together.

4. Carefully place the fried eggs into the pan with the sauce. Season with salt, Peking seasoning, Masako seasoning, sweet soy sauce, and seasoned salt according to your taste preferences. Stir gently to coat the eggs with the sauce.

5. Let the mixture simmer for about 10 minutes, allowing the flavors to fully infuse into the eggs.

6. Slice the tomatoes and arrange them on top of the eggs for a decorative touch.

7. After a final 2-minute simmer, remove from heat. The dish is now ready to be served. Enjoy this flavorful Indonesian classic with steamed rice or as a hearty addition to any meal.